Challah French Toast
User Reviews
4.4
Challah French Toast
Description
This recipe begins by staling challah bread slices to allow them to absorb the custard without becoming overly soggy. The custard mixture includes egg yolks, whole milk, brown sugar, melted butter, vanilla, and salt, creating a rich yet softly sweetened base. Bread slices soak for 40 seconds total, ensuring the custard permeates the bread evenly.
The French toast is cooked over medium-low heat in butter, allowing the outside to become golden and slightly crisp while the inside remains custardy. The slow cooking process avoids a mushy interior and promotes a thorough cook. The recipe recommends serving the French toast immediately to enjoy the contrast of textures and flavors.
Serving options include classic butter and maple syrup, powdered sugar, or seasonal fruit toppings. The recipe advises against reducing fat content to preserve taste and texture, emphasizing indulgence for this particular treat. The method also references a baked French toast casserole variation for make-ahead convenience.
Stale bread preparation can be expedited by baking in a low oven if forgotten. Cooking in batches with added butter maintains flavor and prevents sticking.
Ingredients
- 8 lices challah bread sliced ½-inch thick
- 1½ cups milk whole
- 6 egg yolk
- 3 tablespoons light brown sugar
- 2 tablespoons butter melted, unsalted
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
- 2 tablespoons butter divided (for cooking, unsalted
Instructions
- Stale the bread by setting it out on a cooling rack uncovered overnight.
- Whisk milk, egg yolks, sugar, melted butter, salt, and vanilla in large bowl until well blended. Transfer milk mixture to 13x9-inch baking pan.
- Working with 3 slices of bread at a time, dip into custard for 20 seconds. Using a spatula turn bread over and soak for another 20 seconds. (Bread should be saturated but not falling apart.) Transfer soaked bread to baking sheet or tray and continue until all bread is soaked.
- Heat ½ tablespoon of butter in a 12-inch skillet over medium-low heat. When foaming subsides, use slotted spatula to transfer 2 slices soaked bread to skillet until golden brown, 3 to 4 minutes. Flip and continue to cook until second side is golden brown, 3 to 4 minutes longer. Wipe out skillet with paper towels. Repeat cooking remaining bread, 2 pieces at a time, adding ½ tablespoon of butter for each batch. The French toast should be served immediately, but can be kept warm in a 200-degree oven until served.
Notes
- Use sturdy breads like challah, brioche, or sourdough sliced ½ inch thick for best soaking and texture.
- Stale the bread overnight uncovered or dry it in a 300°F oven for 15 minutes if time is short.
- Cook French toast over medium-low heat so the custard cooks fully without burning the exterior.
- Avoid lowering fat content: whole milk, egg yolks, and butter are important for texture and flavor.
- Serve immediately with butter, maple syrup, powdered sugar or fresh fruit for a classic presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Calories | 437kcal | 22% |
| Carbohydrates | 42g | 14% |
| Protein | 13g | 26% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 332mg | 111% |
| Sodium | 492mg | 21% |
| Potassium | 264mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 885IU | 18% |
| Calcium | 223mg | 22% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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